Seafood Kabobs With Soy Sauce
|Firm white fish||1 Pound (450 Gram)|
|Prawns in their shell||12 Large|
|For the marinade|
|Soy sauce||2 Tablespoon (Light / Dark)|
|Sunflower oil||2 Tablespoon|
|Orange juice||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Mango||1 (For Garnish)|
|Melon slices||4 (For Garnish)|
|Shredded endive/Lettuce||4 Tablespoon (For Garnish)|
Mix all the ingredients for the marinade together.
Cut the fish into neat cubes.
Monkfish is shown in the picture and this is ideal for kebabs, but hake, halibut, salmon or turbot or sliced scallops could be used.
Place the diced fish and prawns into the marinade and leave for 30 minutes.
Lift the fish from the marinade, drain well and arrange on long barbecue skewers.
Keep the marinade for basting the fish.
Cook for 10 minutes over a barbecue or under a preheated grill.
Turn the skewers several times and brush the fish with the marinating mixture.
Garnish with the fruit slices and arrange on a bed of endive or lettuce.